How to cook meat and potatoes in a pot?

From our recipes you will learn how to cook meat with potatoes in a pot. Thanks to the special magic of these ceramic containers, the dish turns out to be incredibly tasty and full.

Roast in pots with meat, potatoes, honey agarics and cheese - recipe

Ingredients:

Calculation for 5 pots:

• any meat without a bone - 750 g;
• onion - 220 g;
• tomatoes - 220 g;
• potato tubers - 1 kg;
• fresh or frozen fresh mushrooms - 750 g;
• honey - 35 g;
• hard cheese - 300 g;
• mustard - 25 g;
• mayonnaise - 200 g;
• ground black pepper - to taste;
• salt - to taste;
• spices - to taste;
• fresh greens - to taste;
• vegetable oil refined - 100 ml.

Preparation

We clean, shinkuem and pass the onion in a heated frying pan with refined oil together with honey agarics for ten minutes. Then add honey, mustard, salt and stand on the fire, stirring, still the same time.

In the meantime, washed and dried meat is cut into small slabs, potato tubers are cleaned and shredded with straws, and tomatoes are cut into small slices. We combine all the prepared vegetables, meat and chilled mushroom toast in a large container, add mayonnaise, salt, ground black pepper and spices and mix.

We lay out the received basis of a roast on pots, we tread on top with hard cheese, cover with lids and place on the middle level of a cold oven. Adjust it to a temperature of 200 degrees and prepare the dish for one hour.

Preparation of stew with potatoes in pots

Ingredients:

Calculation for 4 pots:

• fat pork (flesh or ribs) - 450 g;
• onion - 190 g;
• carrots - 80 g;
• potato tubers - 1 kg;
• sour cream - 240 g;
• Butter - 60 g;
• ground black pepper - to taste;
• salt - to taste;
• spices - to taste;
• fresh greens - to taste;
• grains of white mustard - to taste;
• vegetable oil refined - 100 ml.

Preparation

First of all, clean, cut if necessary into several parts and soak in a mixture of sour cream, salt, pepper and spices potato tubers. Pork is washed, dried, cut into portions, salt, pepper and browned in vegetable oil. In the same frying pan we pass to the ruddy, peeled and chopped onions and grated carrots. Fill the pots with potatoes in sour cream, fry and meat, alternating layers. Top in each pot, put a piece of butter, a full tablespoon of sour cream and pour hot water or broth so that the liquid fills the vessel on the shoulders and slightly does not cover the pieces of potatoes.

Cover the pot with lids or foil and stew in the oven at a temperature of 200 degrees for thirty minutes. Then open the lids and bake the meat in pots and potatoes for another fifty minutes.

When ready, we dish out the dish with fresh herbs, season it with white mustard grains and serve it to the table.